Vegan Cornbread & Chili

If you are not from the U.S. and/or if you daydream about food (like me) at work or school, you may have at some point thought to yourself: What is a traditional American dish? Not something Americanized, but something that historically has been made and enjoyed in the heart of the country for decades. Well ladies and gents, cornbread and chili is a great example of an all American meal! Although originally from Texas and other rural (mostly southern) states, cornbread and chili are an American staple you can find or easily make anywhere in the country. Chili is mostly enjoyed during summer national holidays like the Fourth of July or Labor Day but cornbread’s finest hour is during Thanksgiving.

Typically, these two recipes are the opposite if vegan being heavy on ground beef and dairy but of course, I always find my way around the norm. So, keep reading to find out how to make the perfect vegan chili  and cornbread just in time for the holiday!


Cornbread & Chili 5 (1 of 1)

Both of these recipes are super easy and straightforward mixing all ingredients in one bowl or pot. The cornbread is made exactly the same as non-vegan cornbread except you swap the dairy products for vegan subs. The awesome part about vegan chili is that you don’t have to leave it in a crockpot or regular pot, cooking for five whole hours! You can make these in a little over an hour, including the prep and cooking time.

Creamy Cornbread


Cornbread Ingredients (1 of 1)


  1. Preheat oven to 325°F
  2. Drain whole kernel corn and combine with vegan butter, cream-style corn, vegan sour cream and corn muffin mix in a medium-sized mixing bowl
  3. Whisk together 2 servings of the VeganEgg (4 tbsp powder, 1 cup cold water)
  4. Add VeganEggs to corn mixture
  5. Mix well until a batter-like consistency
  6. Grease baking dish and our mixture evenly
  7. Bake for 45 minutes (TIP: to check if it’s ready stick a butter knife into center dish; if it comes right out with no residue then it is ready!)
  8. Let stand for 10 minutes before serving

Cornbread 1 (1 of 1)


Meetless Chili


  • 1/2 package LightLife Ground Meatless Crumbles
  • 1 long green onion, sliced half-way vertically
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (16 oz) light red kidney beans
  • 1 can (16 oz) dark red kidney beans
  • 1 (4 oz) package McCormick Organic Chili Mix
  • 2 tbsp onion powder
  • 1/2 tsp chili powder
  • 1 tbsp sugar
  • 1 (15 oz) can water (TIP: use emptied tomato sauce can)
  • Daiya Medium Cheddar Block (TIP: Buy in block form and shred yourself; for some reason it tastes better and melts better than the Daiya shreds)

Chili in pot (1 of 1)


  1. Place meatless crumbles, green onion, and a dash of olive oil in large pot over medium-high heat; stir and let sizzle for 3 minutes
  2. Place all other ingredients in pot over medium heat, stirring every 3 minutes until chili begins to boil
  3. Cook chili for 30-45 minutes over low-heat, stirring occasionally
  4. Shred some Daiya block cheddar “cheese” over served chili

Cornbread & Chili (1 of 1)


This perfect combo is an all American comfort food meal for any time of the year! But make sure to make this cornbread for the holidays and bring enough for everyone to try because it will go fast…trust me!

Cornbread & Chili 2 (1 of 1)

Cornbread (1 of 1)




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Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

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